food analytical methods سال:2019 - دوره:12

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food analytical methods
سال:2019 - دوره:12 - شماره:2

a loop-mediated isothermal amplification integrated g-quadruplex molecular beacon (lamp-gmb) method for the detection of staphylococcus aureus in food - صفحه:422-430 a multiplex immunochromatographic assay employing colored latex beads for simultaneously quantitative detection of four nitrofuran metabolites in animal-derived food - صفحه:503-516 a novel and validated chemical-enzymatic strontium fractionation method for wheat flour from celestite mining area: the first approach for sequential fractionation - صفحه:313-321 a step towards miniaturized milk adulteration detection system: smartphone-based accurate ph sensing using electrospun halochromic nanofibers - صفحه:612-624 amperometric determination of glucose in white grape and in tablets as ingredient by screen-printed electrode modified with glucose oxidase and composite of platinum and multiwalled carbon nanotubes - صفحه:570-580 analytical method to evaluate gizzerosine in fishmeal after diazonium derivatization using high-performance liquid chromatography - صفحه:331-337 attenuated total reflectance–fourier transform infrared (atr–ftir) spectroscopy combined with chemometrics for rapid determination of cold-pressed wheat germ oil adulteration - صفحه:355-370 building a fluorescent aptasensor based on exonuclease-assisted target recycling strategy for one-step detection of t-2 toxin - صفحه:625-632 chemometric optimization of quechers extraction method for polyphenol determination in beers by liquid chromatography with ultraviolet detection - صفحه:448-457 combination of modified quechers extraction method and dispersive liquid–liquid microextraction as an efficient sample preparation approach for extraction and preconcentration of pesticides from fruit and vegetable samples - صفحه:534-543 comparison of aroma profiles of traditional and modern zhenjiang aromatic vinegars and their changes during the vinegar aging by spme-gc-ms and gc-o - صفحه:544-557 correction to: use of an “intelligent knife” (iknife), based on the rapid evaporative ionization mass spectrometry technology, for authenticity assessment of pistachio samples - صفحه:569-569 detection and evaluation of viable but non-culturable escherichia coli o157:h7 induced by low temperature with a bcac-ema-rti-lamp assay in chicken without enrichment - صفحه:458-468 development of a capture elisa for rapid detection of salmonella enterica in food samples - صفحه:322-330 discrimination of cocoa liquors based on their odor fingerprint: a fast gc electronic nose suitability study - صفحه:475-488 electrochemical behavior and sensitive methods of the voltammetric determination of food azo dyes amaranth and allura red ac on amalgam electrodes - صفحه:409-421 event-specific qualitative and quantitative detection of genetically modified rice g6h1 - صفحه:440-447 fast analysis of total polyphenol content and antioxidant activity in wines and oenological tannins using a flow injection system with tandem diode array and electrochemical detections - صفحه:347-354 hptlc screening of folic acid in food: in situ derivatization with ozone-induced fluorescence - صفحه:431-439 meat consumption and green gas emissions: a chemometrics analysis - صفحه:469-474 non-chromatographic speciation of inorganic arsenic in rice by hydride generation inductively coupled plasma optical emission spectrometry - صفحه:581-594 polydimethylsiloxane gold nanoparticle composite film as structure for aptamer-based detection of vibrio parahaemolyticus by surface-enhanced raman spectroscopy - صفحه:595-603 quantitative evaluation of impact damage to apple by hyperspectral imaging and mechanical parameters - صفحه:371-380 rapid and direct microextraction of pesticide residues from rice and vegetable samples by supramolecular solvent in combination with chemometrical data processing - صفحه:394-408 rapid and sensitive detection of multi-class food additives in beverages for quality control by using hplc-dad and chemometrics methods - صفحه:381-393 size exclusion coupled to reversed phase liquid chromatography for the characterization of cranberry products - صفحه:604-611 solid-phase extraction and large-volume sample stacking-capillary electrophoresis for determination of artificial sweeteners in water samples - صفحه:526-533 switchable hydrophilicity dispersive solvent-based liquid-liquid microextraction coupling to high-performance liquid chromatography for the determination of amphenicols in food products - صفحه:517-525 ultrasound-assisted low-density solvent-based dispersive liquid–liquid microextraction coupled to spectrophotometry for the determination of low levels of histamine in fish and meat products - صفحه:489-502 use of an “intelligent knife” (iknife), based on the rapid evaporative ionization mass spectrometry technology, for authenticity assessment of pistachio samples - صفحه:558-568 validation of hplc multi-residue method for determination of fluoroquinolones, tetracycline, sulphonamides and chloramphenicol residues in bovine milk - صفحه:338-346